Lamb Main

Spring lamb neck with puffed grains and spiced yoghurt

Name: Spring lamb neck with puffed grains and spiced yoghurt
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 6
Ingredients: 2 tbs olive oil; 3 x 450g boned lamb necks, rolled, tied at 2cm intervals; 1 onion, sliced; 1 cup (250ml) red wine; 2 cups (500ml) vegetable stock; 6 thyme sprigs; 1 garlic bulb, cut in half horizontally; 1 tbs each fennel and cumin seeds; 1 cup (250ml) sheep’s or goat’s yoghurt; 1/2 cup (20g) puffed quinoa; 1/2 cup (10g) puffed buckwheat; 1/2 cup (100g) linseed

1 rating

15m

3h 10m

Jump to recipe

Lamb neck is a very underrated cut of meat. The tough cut of this meat makes it perfect for slow cooking.

2 tbs olive oil
3 x 450g boned lamb necks, rolled, tied at 2cm intervals
1 onion, sliced
1 cup (250ml) red wine
2 cups (500ml) vegetable stock
6 thyme sprigs
1 garlic bulb, cut in half horizontally
1 tbs each fennel and cumin seeds
1 cup (250ml) sheep’s or goat’s yoghurt
1/2 cup (20g) puffed quinoa
1/2 cup (10g) puffed buckwheat
1/2 cup (100g) linseed

Method

1.

Preheat oven to 170°C. Heat oil in a large casserole over medium-high heat. Season lamb and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside. Reduce heat to medium. Add onion to pan and cook for 2-3 minutes until slightly softened, then add wine, scraping bottom of pan with a spoon. Add the stock, thyme, garlic and return lamb to casserole. Bring to a simmer, then remove from heat and cover the surface with a circle of baking paper. Transfer to oven and roast for 3 hours or until lamb is tender.
2.

Toast fennel and cumin seeds in a small dry frypan over medium heat for 2 minutes or until fragrant. Cool, then using a mortar and pestle, crush spices. Transfer to a bowl with the yoghurt and stir to combine. Cover and chill until ready to serve.
3.

Combine puffed grains and linseeds in a bowl. Set aside.
4.

Remove lamb from the casserole and remove string. Spread spiced yoghurt over the middle of serving plates. Thickly slice lamb and place on top of yoghurt, drizzle over pan juices and sprinkle over puffed grains and seeds to serve.